Veggie Shrimp Egg Rolls Recipe

These wonderful appetizers will be the hit of your next cocktail party. They're versatile in that you can replace the shrimp with cooked crab, lobster or chicken. The tangy, apricot dipping sauce comes together in a pinch.—Carole Resnick, Cleveland, Ohio

Directions

In a large skillet, saute ginger and garlic in 1 tablespoon oil over medium heat for 1 minute. Add the shrimp, onions, carrot, red pepper, bean sprouts, water and soy sauce; cook and stir for 2-3 minutes or until vegetables are crisp-tender and shrimp turn pink.

Reduce heat to low; cook for 4-5 minutes or until most of the liquid has evaporated. Remove from the heat; let stand for 15 minutes.

Place a tablespoonful of shrimp mixture in the center of a wonton wrapper. (Keep wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal.

In a large skillet over medium heat, cook egg rolls, a few at a time, in remaining oil for 5-7 minutes on each side or until golden brown. Drain on paper towels.

In a blender, combine the sauce ingredients; cover and process until smooth. Serve with egg rolls.Yield: 38 egg rolls.